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... Pall-mall. Also finest Honeycomb, Par. masan, and new Gruyere Cheese, Ripe Stilton and Eddish Cheese, New Chapziegar Cheese, New Salad Oil, Fresh Potted Char, Brunswick and Bologna Sausages, Pates de Perigord, Foie Gras, &c., Strasburg Hams and Bacon.—Lists ...
... and York hams; small York hams, for side dishes; Brunswick and Bologna sausages; pates de Perigord; pates de foie gras; new salad oil; fresh potted char; fine ripe Stilton and Eddish cheeses; genuine Farina's Eau de Cologne; pure French lavender water; ...
... hyacinths and prices, may be had; also a f r esh Supply of Westphalia Hams, moist Parmesan and Gruyere Cheese, Stilton Cheese, new Salad Oil, choice dessert fruits, &c.— N . B. Mr. C. Barron carries on the wine and spirit business at 19, Pall-mall, as usual. ----- ...
... Pall-mall. Also finest Honeycomb, Parmesan, and new Gruyere Cheese, Ripe Stilton and Eddish Cheese, New Chapziegar Cheese, New Salad Oil, Fresh Potted Char, Bruns. wick and Bologna Sausages, Pates de Perigord, Foie Gras, firc., Strasburg Hams and Bacon.—Lists ...
... 13s to 22s per dozen bundles; Endive, Is 3d to 2s 3d ; Savoys, Sd to Is 3d; and Red Cabbages, 2s to 8s per dozen — Small Salad, 2d to 3d per punnet. ...
... Is 6d to 2s fid per score—Savoys, is to 2s; and Red Cabbages, 2s to 7s per dozen heads—Mushrooms, 10d to is 6d ; and Small Salad, 2d to 3d per punnet —Turnip Radishes, 10d to Is per dozen hands—Horseradish, is 6d to 3s per bundle—Spanish Nuts, 2s to 3s ...
... 8d to Is per dozen ; Brocoli, 12s to 18s ; and Celery, lOs to 15s per dozen bundles; Mushrooms, 8d to Is per pottle—Small Salad, 21 to 3d per punnet. ...
... Dutch is chosen because it is less liable to run when sown early than most other varieties. Normandy Cress.—Sow a bed for salading, and likewise a little Chervil and Lamb's lettuce. Spinach.—ln gathering from the autum-sown crops, illstead of despoiling ...
... ls Sprouts, 2s to 2s 3d; and Turnip Greens, Is to Is 6d per bushel; Sea Kali, 61 to 2s; Mushrooms, Is 6d to 2s; and small Salad, 2d per punnet.—Long Radishes, 3d to 4d per dozen hands—Strawberries, 3d to 8d per pottle ; Summer Cabbages, 64 to is; Peaches ...
... 9d to 2s per bushel; Chestnuts, 7s to 10s; and Almonds, 7s per peck; Sea Rail, 61. to 2s; Mushrooms, Is 9d to2s ; and small Salad, 2d per punnet.— Radishes, 6d to 8d per dozen hands; Peaches 3110. to 311 3s 6d ; and Nectarines, 31 to 3/ 5s per dozen. ...
... Cos Lettuces, 8d to Is 2d per score; C ucum • bers, 2d to 8d per brace; Oranges, 6s to 8s; and Lemons, 7s to Os per small Salad,2d ;table Orleans Plums, 9dto 2i per punnet; Peaches and Nectarines, 6s to 8s; and Apricots, 2s to 4s per dozen; Raspberries ...
... to Is 9d per bushel; Chestnuts, is to lOs ; at.d Almonds, 7s per peck—Sea Kai!, 61 to 2s; Mushrooms Is 6d to 25; and small Salad, 2d per punnet.— Long Radishes, 64 to sd per dozen hands—Strawberries, lOs to 15s I per basket—Summer Cabbages, Is 3d to 2s ...